Spicy Beet Curry
4 FRESH Beets > cut into ½ inch cubes
1 medium apple, cored but not peeled >cut into ½ inch cubes
2 Medium Onions> 1.5 cut into ½ inch cubes; .5 sliced paper thin
2 Medium Carrots > sliced ¼ inch thick
2 Stalks Celery > sliced ¼ inch thick
12 Toes garlic > Whole
12 Aji Lemon Peppers > Whole (you can use tabasco, pequin, or other small HOT peppers)
2/3 Cup coconut oil
2 cups chicken broth (or Vegetable broth)
1-1/2 Cups Heavy cream (I use raw cream from local dairy)
1 Tbsp. Curry Powder (or your favorite Masala)
Put Peppers and paper thin Onions & Coconut Oil in a large pot (a WOK works best) and cook until the onions just start to brown, not caramelized.
Add the rest of the Veggies and stir fry for 10 minutes, until the onions are mostly translucent.
Add the Broth and cook (strong simmer) covered for 10 minutes, stirring frequently.
Cook uncovered until the liquid is reduced by half
Add Curry (or other Masala) & Cream. Cook until the liquid has a moderately thick, creamy consistency.
Can be eaten as-is, but is best over rice.
